If you can imagine tomatoes as candy, then this is it!. Preparation time is minimal, then roast these tomatoes long and low for the most delicious accompaniment to any fish or chicken dish. Leftovers can be used for the appetizer Slow-Roasted Tomatoes and Pesto on Polenta Pizzas.
10 large plum tomatoes, washed, dried, trimmed, and cut in half lengthwise
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
salt and pepper
Parmesan cheese, grated (optional)
Heat oven to 350 degrees. Cover an cookie sheet with tin foil and spray with cooking spray.
Place tomatoes cut side up on cookie sheet lined. Sprinkle garlic and thyme evenly over each tomato halve. Salt and pepper then spray with more cooking spray. Place in oven and bake for 1 hour and 20 minutes, or until tomatoes are wrinkled and starting to blacken. Turn once during baking. Serve while hot. Sprinkle with Parmesan cheese, if desired. Makes 4 servings.
Nutritional Analysis per serving: 68 Calories; 12 percent fat (1 gram); 0 gram saturated fat; 13 percent protein; 75 percent carbohydrate; 4.2 grams fiber.